Whole Grain Pita Bread

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Whole Grain Pita Bread

If I would have to choose a bread to recommend to first-time bread makers, it would be pita bread. It is fairly simple, is loved by all, and this version is great as it uses a blend of whole wheat and all-purpose flour which adds some extra fiber without the bitterness. 

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • ½ teaspoons active dry yeast
  • 1 ½ cups lukewarm water
  • 1 teaspoon sugar
  • 3 cups Shibolim whole wheat blend flour*, plus up to ½ cup more for rolling dough
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt

Preparation

1. Place yeast, water, and sugar in a bowl and allow yeast to activate.

2. Mix in the flour, oil, and salt, using a spoon until just combined.

3. Sprinkle a few tablespoons of flour on the surface you will be using to knead the dough. Rub your hands with some flour and knead the dough for about ten minutes, until smooth. You can also mix it with a dough hook in a standing mixer for 5 minutes or until dough is smooth . 

4. Allow to rise for 1½ hours or until doubled in size. 

5. Form into ten equal-size balls, pulling dough from top to bottom to create your rounds of dough.

6. Place balls of dough on a tray dusted with flour.

7. Top dough with kitchen towel and allow to rest for twenty minutes in a warm place. 

8. Preheat oven to 425°F. 

9. Place a pizza stone or baking tray or cast iron pan in oven to preheat as well. The pita needs a hot surface to bake on in order to achieve the desired results.

10. Dust a rolling pin with flour and roll out balls of dough into ¼-inch round circles. (You only need to do approximately 5 rolling motions with your rolling pin. If you over-roll the dough, it will not puff up to th expected pita shape.)

11. Roll only what will fit on your pizza stone or sheet pan. While those pitas are baking, roll the next batch.

12. Using a spatula, place pita rounds onto hot sheet or pizza stone and bake until puffed and just becoming golden.

13. Remove and allow to cool a bit. 

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW

2015 Magazine Purim